1. Preheat the oven to 180°C/350°F/Gas Mark 4.2. Grease and line a 450g (1lb) loaf tin. Blitz the almonds in a food processor to a flour-like consistency (if you are using ground almonds, skip this step).3. In a mixing bowl, mix together the ground almonds, desiccated coconut, lemon zest and baking powder with a pinch of sea salt.4. In another bowl, whisk the eggs until fully combined, then add the honey.5. Add the wet mixture to the dry mixture, then gently fold in the raspberries.6. Carefully pour the mixture into the lined tin, gently pressing in the extra raspberries.7. Bake in the hot oven for 50–60 minutes, until cooked through and a knife inserted comes out clean, covering with foil for the final 20 minutes.8. Brush with honey and sprinkle with the extra desiccated coconut. Transfer to a wire rack to cool, then slice and serve.

RECIPE BY ALICE LIVEING FROM CLEAN EATING ALICE: EAT WELL EVERYDAY

Alice Liveing, creator of Clean Eating Alice is a Sunday Times Bestselling Author. Alice is one of the UK’s leading cookery and fitness bloggers. She is a qualified personal trainer and a brand ambassador for Fitness First. Alice believes clean eating is all about having a healthy relationship with food. Eat Well Everyday has over 100 fabulous recipes, including tasty breakfast, lunch and dinners that will make you feel great inside and out. The aim of this book is to encourage everyone to live a healthier and happier lifestyle.

Follow on Twitter

About TheTaste.ie

We want TheTaste to be a culinary kaleidoscope to champion every taste, food, wine, cocktails, whiskey, etc. We are delighted to be part of such a creative and fast moving industry and are very passionate about sharing with you our unique journey around Ireland finding the best culinary hotspots.